In a medium bowl, toss together halved tomatoes with 2 tablespoons of olive oil and a pinch of salt, set aside. Thinly slice squash using a very sharp knife, or preferably a mandoline.

Place squash onto serving plate, layering with tomatoes over top and all of its juices. Drizzle the dressing over and allow to sit for 5 minutes so the squash can absorb some of the dressing. Then top with freshly torn mozzarella, herbs and flaky salt.